Chef John's Quiche Lorraine

Chef John's Quiche Lorraine

Chef John 21723

"In my opinion, a proper quiche should be rich, custardy, and luxurious--not some kind of dense, baked omelet. This has only enough eggs and yolks to hold things together, but that means you need to let it cool to just warm before serving, to fully enjoy the experience."


1 h 45 m servings 491 cals
Serving size has been adjusted!

Original recipe yields 8 servings



  • Calories:
  • 491 kcal
  • 25%
  • Fat:
  • 41.4 g
  • 64%
  • Carbs:
  • 14.5g
  • 5%
  • Protein:
  • 15.6 g
  • 31%
  • Cholesterol:
  • 206 mg
  • 69%
  • Sodium:
  • 472 mg
  • 19%

Based on a 2,000 calorie diet

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  • Prep

  • Cook

  • Ready In

  1. Preheat oven to 425 degrees F (220 degrees C).
  2. Roll pie dough to fit a 9 inch pie plate. Place bottom crust in pie plate and chill for at least 20 minutes before baking. Line the chilled pie crust with foil and fill halfway up with dried beans, rice, or baking weights. Bake in the preheated oven for 7 minutes. Remove foil and weights and bake until golden brown, about 5 minutes.
  3. Reduce oven to 325 degrees F (165 degrees C).
  4. Cook bacon in a skillet over medium heat until browned and cooked through, 8 to 10 minutes. Remove from pan to drain. Blot out some of the oil from the skillet, leaving 1 to 2 teaspoons. Add leeks, onion, salt, black pepper, and cayenne pepper. Cook and stir until tender and browned, 5 to 7 minutes. Set aside.
  5. Whisk eggs, egg yolks, cream, and milk together in a large bowl. Add thyme and stir to combine.
  6. Sprinkle 1/3 onion-leek mixture on the bottom of the baked crust. Top with 1/3 cooked bacon and 1/3 Gruyere cheese. Ladle in half the egg mixture. Sprinkle with 1/3 the onion-leek mixture, 1/3 bacon, and 1/3 cheese. Pour in remaining egg mixture and top with remaining onion-leek mixture, bacon, and cheese.
  7. Bake filled quiche in the preheated oven until browned and set, but no longer jiggly in the center, 40 to 45 minutes. Allow to cool slightly before serving.


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  1. 126 Ratings


Delish! I skipped the pie dough recipe and used a frozen pie shell. Deep dish a must! I also did not layer it. Followed directions until filling the crust. Just mixed all the ingredients in a bo...

What is not to like - cheese, bacon & cream along with onion and you have a match made in heaven. Warning! Use a Deep Dish pie pan - or all the filling will not fit. Also, you must let quiche...

Yummy!!!! :) This was the first time I ever made quiche and I was a little nervous about it but I had company over and wanted to make something different. This is a fabulous recipie. I used parm...

Wonderful! The first time I made it is was very good, but the 2nd time I watched the video and what a difference.WOW! The tips he gives in the video you can't get from the recipe only. I don't l...

I made this quiche, as laid out in the recipe, for my husband last night (I'm a pescatarian, so I made mine with veggies instead). It was my first time making a quiche. He really liked it. He at...

I've made Quiche Lorraine for at least 30 years from the recipe in the big Betty Crocker cookbook. I didn't think there was a better one until I tried Chef John's. The biggest difference was t...

Fantastic recipe! I didn't follow it to the T, as I have a bad habit of speed reading and not necessarily catching all the details. I substituted onion for spring onion as had a lot of the latte...

Made it for family Christmas brunch and it was excellent. You are right about the custardy texture! The only observation is that mine took almost an hour at 325, which meant it couldn't cool as ...

The good points-the flavor combo is good, the layering & ladling made for a perfect distribution of ingredients, & it looked very pretty(fitting PERFECTLY into the crust, too). The bad points-my...